It don't take to long from the time we stick em to the time we gut em. Maybe 45 minutes, then they hang overnight in a tree and we cut em up in the morning. I am nowhere as good as my uncle and dad, they use to back trailer loads of hogs up to the scalding pot and spend from way before daylight to way after dark doing it, now we don't do three or four a year at most.
Did I read on another thread that you had some wattle(sp) hogs? The last hogs we butchered were some red wattle hogs that my PIL bought from a fellow up in your neck of the woods by Leesville.
